🥃 Whisky

Whisky is a spirit drink made from the distillate of fermented cereal mash. Under EU rules it is aged at least three years in wooden casks of up to 700 litres, its strength must be at least 40 % ABV, and the only permitted additive is plain caramel for colour.

Malted, and sometimes unmalted, mash is fermented with yeast and distilled to below 94.8 % ABV in copper stills or column stills, and the distillate is aged for a long time in oak casks. The wood gives the drink its colour and a large part of its aroma.

In the EU whisky is category 2 and grain spirit is category 3. The Scottish rules of 2009 recognise five types: single malt (malted barley only, one distillery, copper pot stills), single grain, blended malt, blended grain and blended Scotch. In the USA bourbon is made from a mash of at least 51 % corn and aged in a new charred oak barrel. Grain spirit (category 3) is made from whole grain, and there is no minimum ageing period for it.

Scotch Whisky, Irish Whiskey, Whisky breton and Whisky alsacien are protected geographical indications; the earliest written record of aqua vitae being made in Scotland is held in the tax records of 1494.

Why it matters to you. “Scotch” means made in Scotland, “bourbon” means made in the USA, and “single malt” means one distillery and only malted barley. The word “blended” indicates a blend of several whiskies. The age on the label is the age of the youngest component. Colour does not prove age: caramel is permitted. WHO: no safe level of alcohol exists.

Other sections of this topic: Vodka and grain spirits; Rum and sugarcane spirits; Grape brandies; Fruit brandies; Agave: tequila and mezcal; Gin and juniper spirits; Caraway spirits and aquavit; Egg and cream liqueurs. All sections are gathered on the “Spirits” page.